Savory Chicken Kebab Veggie Bowl

This Savory Chicken Kebab Veggie Bowl is so easy to put together when you have all the ingredients prepped in the fridge especially with a big tub of Sabra hummus. It is such a balanced lunch for any busy individual, especially for moms like me.

I have come to learn and enjoy so many different types of cuisines. It definitely makes it easier not to get in a rut. There are some weekends where I feel like meal prep like a boss and then other weekends where I have no time to do anything.

On the weeks where I get things prepared, I grill a variety of proteins so I can have them readily available in the fridge. Sometimes I like cooking the meat fresh but with three little girls and a busy schedule, it makes it easier just prepping the veggies at the last-minute.

Since I love cooking, I tend to complicate my life sometimes, trying to make really fancy meals for my family but logically, making something quick, healthy and balanced is the right fit for a specific day. Add a variety of ingredients to a bowl makes everything seems a little more easier.

Instead of having a green salad, I grill a lot of veggies or leave a few items chopped so I can quickly throw them in a skillet. When it comes to lunch on most days, I only have time to make lunch for the girls. Then 2 pm rolls around and my lunch time has flown by leaving me to eat a late lunch or an early dinner.

Lately I have not felt as hungry at dinner time, so I have a salad with a protein. I have been making the same bowls for my kids so they can be exposed to a larger variety of vegetables. I find they do not eat as much because they get full quicker but that is okay because they are getting a balanced meal.

I like the simpler Sabra dips, like the garlic, spicy, and roasted red pepper for pairing with meals. My kids will eat a whole tub by itself if I let them. It is THAT good!! You should try them! Here are some couponsfor you to try!

Savory Chicken Kebab Veggie Bowl

by Noelle Kelly

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients (4 bowls)

Chicken Kebab

1 pound 98% ground chicken

1/4 cup fresh mint, chopped

1/4 cup parsley. chopped

2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon sea salt

1 teaspoon black pepper, chopped

Grilled Veggies

2 small yellow squash, sliced

2 small yellow bell peppers, chopped in large pieces

Broccoli Rice

2 cups broccoli florets

1 tsbp coconut aminos

2 teaspoons olive oil

pinch of salt

Tahini Sauce

3 Tablespoons tahini paste

1 1/2 Tablespoons lemon juice

1/3 cup water

1 garlic clove

Additional ingredients

1 1/3 cups cooked brown rice

4 Tablespoons raw pepitas

1/2 cup raw purple cabbage, chopped

1 cup Sabra Garlic Hummus

Instructions

Grilled Veggies

Spray a large non-stick skillet with olive oil spray. Add yellow squash slices and yellow pepper and cook on medium heat for about 8 minutes, rotating every 3 minutes. Remove from heat and place in a bowl and cover.

Chicken Kebab

Mix all the ingredients in a medium bowl and form into 16 balls.

Heat the same large non-stick skillet and spray with olive oil spray.

Heat on medium heat and chicken for 10 minutes, rotating every few minutes until cooked, 165 degrees Fahrenheit. Set aside.

Broccoli Rice

Place 2 cups of broccoli florets in a food processor and pulse until the broccoli is broken down, resembling small pieces.

Cook in the same skillet, spray with a little more olive oil spray. Add the coarse broccoli and cook on medium heat for 5 minutes. Add the coconut aminos.

You can use more broccoli rice instead of brown rice.

Tahini Sauce

Wash the processor and add the tahini sauce ingredients and blend until smooth. Set aside in a small bowl. This is the dressing for the bowl.

Assembly

Add 1/3 cup warmed cooked brown rice to a bowl. Then add another 1/3 cup of broccoli rice. Next, add a few slices of the yellow squash and yellow bell pepper. Add 2 Tablespoons of purple cabbage on the side. Add 4 chicken kebabs and add 1/4 cup of the Sabra garlic hummus in the middle of the bowl. Sprinkle with 1 Tablespoon of pumpkin seeds and drizzle with 1-2 Tablespoons of tahini sauce.